Carbon Steel Care 101

Carbon Steel
Care 101

When Your Carbon Steel Arrives, Remove the Protective Layer

We ship your pan with a protective layer of premium beeswax coating to help avoid rusting while in transit. You can wash the wax off with very hot water, but we suggest the following steps for best results.

  1. Heat your oven to 400°F
  2. Place pan upside down on the middle rack
  3. Place a sheet pan on the bottom of oven to catch any melted wax
  4. Leave pan(s) in oven for 30 minutes to melt off protective beeswax coating
  5. Wipe off any residue and proceed to give your pan its first seasoning using the instructions below!

When Your Carbon Steel Arrives, Remove the Protective Layer

We ship your pan with a protective layer of premium beeswax coating to help avoid rusting while in transit. You can wash the wax off with very hot water, but we suggest the following steps for best results.

  1. Heat your oven to 400°F
  2. Place pan upside down on the middle rack
  3. Place a sheet pan on the bottom of oven to catch any melted wax
  4. Leave pan(s) in oven for 30 minutes to melt off protective beeswax coating
  5. Wipe off any residue and proceed to give your pan its first seasoning using the instructions below!

Seasoning Your Carbon Steel for the First Time

If you’ve already seasoned a cast iron pan, you already know how it’s done. We prefer the oven method described in this video from Crisbee. With your seasoning agent (flaxseed oil is common, but premade seasoning agents work too), repeat the following steps until you’ve reached your ideal non-stickiness. For us, this is around 4-6 times.

1. Preheat Pan

A hot pan will spread your seasoning agent more easily — pop it in a 200º F oven, or place in the oven while it’s preheating to 400º for Step 5.

2. Apply a Small Amount of Seasoning Agent

Using oven mitts to hold your hot pan, apply a little bit of vegetable oil, flaxseed oil, or a premade seasoning agent to your pan.

3. Rub Into Pan Surface

Use a cloth or paper towel to spread your seasoning agent over your entire pan — including the bottom and handle.

You might need to add a dash more to cover everything. When this step is done, the pan surface should appear “wet.”

4. Wipe Away Excess Seasoning Agent

Use a different cloth to wipe away that oily sheen — when you’re done, the pan will no longer look “wet,” but there will still be a thin layer of seasoning agent that will bond to the material.

5. Bake on 400º F Upside Down for 1 Hour

If you’re concerned about dripping, place a baking sheet lined with foil underneath.

6. Let Cool Slowly

Before repeating the process. We recommend just a few repetitions to start — around 4 - 6. Your pan will continue to develop a darker patina as the more you use it to cook.

Seasoning Your Carbon Steel for the First Time

If you’ve already seasoned a cast iron pan, you already know how it’s done. We prefer the oven method described in this video from Crisbee. With your seasoning agent (flaxseed oil is common, but premade seasoning agents work too), repeat the following steps until you’ve reached your ideal non-stickiness. For us, this is around 4-6 times.

1. Preheat Pan

A hot pan will spread your seasoning agent more easily — pop it in a 200º F oven, or place in the oven while it’s preheating to 400º for Step 5.

2. Apply a Small Amount of Seasoning Agent

Using oven mitts to hold your hot pan, apply a little bit of vegetable oil, flaxseed oil, or a premade seasoning agent to your pan.

3. Rub Into Pan Surface

Use a cloth or paper towel to spread your seasoning agent over your entire pan — including the bottom and handle.

You might need to add a dash more to cover everything. When this step is done, the pan surface should appear “wet.”

4. Wipe Away Excess Seasoning Agent

Use a different cloth to wipe away that oily sheen — when you’re done, the pan will no longer look “wet,” but there will still be a thin layer of seasoning agent that will bond to the material.

5. Bake on 400º F Upside Down for 1 Hour

If you’re concerned about dripping, place a baking sheet lined with foil underneath.

6. Let Cool Slowly

Before repeating the process. We recommend just a few repetitions to start — around 4 - 6. Your pan will continue to develop a darker patina as the more you use it to cook.

Everyday Care for Carbon Steel

Don't Wash With Soap

If a quick wipe doesn’t clean your pan, wash with a little water and a non-abrasive scrubber. Dish soap and abrasive tools will strip the seasoning.

Do Not Put in Dishwasher

It’ll strip your seasoning layers, and you’ll have to start seasoning your pan again from scratch.

Dry Well

Make sure your pan is completely dry before you put it away. Heating it for a few minutes on your stovetop will remove any remaining moisture.

Keep It Protected

If you used water to clean your pan, add a little more seasoning agent to the warmed pan after fully drying. Rub it into the cooking surface, wipe off excess (like you did when first seasoning), and store.

Questions about Caring for Carbon Steel?

Contact us anytime at hello@misen.co

Everyday Care for Carbon Steel

 

Don't Wash With Soap

If a quick wipe doesn’t clean your pan, wash with a little water and a non-abrasive scrubber. Dish soap and abrasive tools will strip the seasoning.

Do Not Put in Dishwasher

It’ll strip your seasoning layers, and you’ll have to start seasoning your pan again from scratch.

Dry Well

Make sure your pan is completely dry before you put it away. Heating it for a few minutes on your stovetop will remove any remaining moisture.

Keep It Protected

If you used water to clean your pan, add a little more seasoning agent to the warmed pan after fully drying. Rub it into the cooking surface, wipe off excess (like you did when first seasoning), and store.

Questions about Caring for Carbon Steel?

Contact us anytime at hello@misen.co